The first time I made this Autumn Harvest Honeycrisp Apple and Feta Salad, I was in my aunt’s kitchen, barefoot, while golden leaves blew across the porch. She handed me a still-cool Honeycrisp from the market and said, “Here, slice this thin, you’ll see why.” She was right. That first sweet-crisp bite was everything autumn should taste like.
Table of Contents
Why You’ll Love This Salad
This Autumn Harvest Honeycrisp Apple and Feta Salad is full of bright, balanced flavor. The sweet, crisp apples pair beautifully with salty feta, crunchy nuts, and a creamy vinaigrette that has a little tang, a little herb, and just enough sweetness.
It’s perfect for fall gatherings, Thanksgiving spreads, or even just a cozy weeknight dinner.
Every bite gives you something a little different: crunch, creaminess, freshness. Plus, it comes together in about 30 minutes and looks gorgeous on the table.
Ingredients You’ll Need
Fresh Produce
To build your Autumn Harvest Honeycrisp Apple and Feta Salad, start with spicy baby arugula. You can also use massaged kale or crisp romaine if that’s what you have.
You’ll also need:
- 1–2 Honeycrisp apples, thinly sliced
- 1 ripe avocado, sliced
- A handful of pomegranate arils
These give the salad brightness, creaminess, and juicy pops of color.
Crunchy Toppings
The magic is in the crunch. For this, you’ll make:
- Candied pecans and roasted pumpkin seeds, baked with maple, cinnamon, cayenne, and sea salt
- Crispy prosciutto, roasted right alongside
These elements add warmth, salt, and just a hint of spice.
Cheese Options
Feta cheese crumbles bring that tangy contrast to the sweet apples.
Goat cheese works too, if you like a softer, more mellow bite.
Homemade Apple Cider Vinaigrette
Shake up the dressing with:
- Olive oil
- Apple cider vinegar
- Creamy Dijon
- Apple butter
- Fresh thyme and sage
It’s sweet and earthy, with enough acidity to tie everything together.
Step-by-Step Instructions
Bake the Nuts and Prosciutto
Preheat your oven to 350°F. Line a sheet pan with parchment.
In a bowl, toss pecans and pumpkin seeds with maple syrup, cinnamon, cayenne, and a little salt. Spread them on one half of the pan.
On the other half, lay out the prosciutto slices flat.
Bake for 10 to 15 minutes. You want the nuts toasted and fragrant, and the prosciutto crisp.
Build the Salad Base
In a large bowl, combine the arugula, apple slices, avocado, and pomegranate arils.
If you’re using kale instead, massage it first with olive oil and a pinch of salt to soften it up.
Mix the Vinaigrette
In a jar or small bowl, add the olive oil, apple cider vinegar, Dijon, apple butter, and herbs.
Shake or whisk until creamy and emulsified. Taste and adjust if needed. Maybe a touch more vinegar or a pinch of salt.
Toss and Finish
Pour the vinaigrette over the salad. Toss gently so the avocado doesn’t break up.
Top with the candied nuts, crispy prosciutto, and crumbled feta.
That’s it. You’ve got a salad that’s bright, bold, and full of texture.
Expert Tips & Variations
- Use what you have: Swap arugula for kale or romaine. Both work well and give different textures.
- Change the cheese: Goat cheese gives a creamier, more subtle flavor than feta.
- Make it a main dish: Add grilled chicken or roasted turkey for a more filling plate.
- Make ahead: Prep the components separately and toss right before serving. The vinaigrette and nuts will keep well for a few days.
Recipe FAQs
Can I prep this salad ahead of time?
Yes, absolutely. Slice the apples last to keep them fresh. You can prep the nuts, prosciutto, and dressing up to 3 days ahead. Store everything separately and assemble just before serving.
What other apples work best besides Honeycrisp?
Pink Lady, Fuji, or even Gala apples are great options. Look for apples that are crisp, sweet, and hold their shape.
How do I keep apples from browning in the salad?
Toss the sliced apples in a little lemon juice before adding them to the salad. It helps keep them fresh and bright.
Autumn Harvest Honeycrisp Apple and Feta Salad Recipe Card
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Autumn Harvest Honeycrisp Apple and Feta Salad | Delicious
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A crisp, colorful autumn salad with sweet Honeycrisp apples, salty feta, crunchy nuts, and a tangy apple cider vinaigrette. Perfect for fall meals or festive holiday gatherings.
Ingredients
Spicy baby arugula (or kale/romaine as substitutes)
1–2 Honeycrisp apples, thinly sliced
Pomegranate arils (seeds)
1 avocado, sliced
Candied pecans
Roasted pumpkin seeds
Crispy prosciutto
Feta cheese (or goat cheese as an alternative)
For the Candied Nuts and Crispy Prosciutto:
Pecans
Pumpkin seeds
Maple syrup
Ground cinnamon
Cayenne pepper
Sea salt
Prosciutto slices
For the Apple Cider Vinaigrette:
Olive oil
Apple cider vinegar
Creamy Dijon mustard
Apple butter
Fresh thyme
Fresh sage
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Toss pecans and pumpkin seeds with maple syrup, cinnamon, and cayenne. Spread in a single layer on half of the baking sheet.
3. Lay prosciutto slices flat on the other half of the sheet.
4. Bake for 10–15 minutes until nuts are toasted and prosciutto is crisp. Sprinkle nuts with sea salt.
5. In a large salad bowl, combine arugula, apple slices, avocado, and pomegranate arils.
6. Prepare the vinaigrette by shaking all vinaigrette ingredients in a jar until combined. Adjust to taste.
7. Pour vinaigrette over the salad and toss gently.
8. Top with toasted nuts, prosciutto, and crumbled feta cheese.
Notes
You can substitute arugula with massaged kale or romaine.
Goat cheese can be used instead of feta for a creamier option.
Add grilled chicken or turkey to make this a main course salad.
To prep ahead, keep dressing and toppings separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Thanksgiving Recipes
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 12g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
More Such Recipes
If you’re building a cozy autumn spread, you’ll love pairing this salad with the Maple Roasted Pumpkin with Chili and Feta – cozy and vibrant fall side or this Christmas Salad with Oranges, Pomegranate, and Feta – perfect for festive gatherings.
For dessert? Try the Easy Caramel Apple Cheesecake Dip – a sweet complement to any autumn spread or these Healthy Small-Batch Apple Crumble Bars – for a fruity fall dessert fix.
Final Thoughts
The Autumn Harvest Honeycrisp Apple and Feta Salad is one of those dishes that feels like a celebration in a bowl. It’s colorful, crunchy, creamy, and full of comforting fall flavors.
Whether you’re making it for Thanksgiving or just a quiet dinner at home, it brings a special kind of joy to the table.
Give it a try, share it with your people, and let me know how it turns out. For more recipes and cozy seasonal inspiration, follow along on Pinterest or Facebook.